Pumpkin Blueberry Muffins egg-free dairy-free


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 162.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 290.0 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.7 g

View full nutritional breakdown of Pumpkin Blueberry Muffins egg-free dairy-free calories by ingredient
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Number of Servings: 12

Ingredients

    3 ripe bananas (or can of pumpkin)
    1/4 c. oil or melted oleo (or unsweetened applesauce)
    1 c. sugar
    1 tsp. soda
    1 c. chopped walnuts or 1 c. raisins, if desired (or fresh blueberries)
    1 tsp. salt
    2 c. flour

Directions

Mash bananas (overripe make the best bread). Add oil and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture. Mix until flour is blended (do not beat).
Put into muffin pans or bread tin and bake at 360 degrees until toothpick comes out clean.
Optional: Add a handful of oatmeal and some raisins or chocolate chips or currants or some coconut or all of them.

Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.

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Member Ratings For This Recipe

  • This was a wonderful recipe! I made it 2 different ways. One batch I used rice flour and one batch I used regular flour. Both were made with defrosted blueberries and fresh ripe bananas. Instead of sugar I used a combination of honey and maple syrup. My whole family loved them! - 8/21/17

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  • Can't wait to make this recipe! - 1/18/11

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  • I made this recipe using pumpkin, oil and blueberries with a handful of oats and baked for 25 min. These turned out delicious and not too sweet. Very moist, too! I will definitely make these again. My kids loved them! - 10/16/09

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